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56 Cards in this Set
- Front
- Back
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WHAT ARE THE BIO OF EATING
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1. EATING HAS PHYSIO COMPONENTS WE MUST EAT TO LIVE
2. MANY FACTORS CONTRIBUT EATING BECAUSE PEOPLE ARE GETTING FATTER |
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WHAT IS WEIGHT MAINTENANCE
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THE MATTER OF BBALANCING THE EQUATION CAL IN EQUALS CALORIES OUT
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WHAT ARE CALORIES IN
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FOOD EATEN
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wHAT ARE CALORIES OUT
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BASAL METABOLISM PLUS PHYSICAL ACITIVITY
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wHAT DOES BASAL METABOLISM ACCOUNT FOR
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70% of the calories used
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what happens to us when we do not balance the equation of calories in equals calories out
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people are fat
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WHAT IS THE DEFINATION OF OBESITY?
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1. PEOPLE ARE 30% ABOVE IDEAL WEIGHT
2. BMI OF 30+ 3. PERCENT OF BODY FAT IS 30% OR MORE |
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WHY ARE AMERICANS OVERWEIGHT AND OBESITY INCREASING
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1. INCREASE SUGAR CONSUMPTION (MOSTLY SODAS)
2. INCREASED PORTION SIZE 3. DECREASE LEVELS OF PHYSICAL ACTIVITY 4. EAT MORE MEALS OUT 5. TAKING MORE CALORIES IN THAN WHAT WE ARE EXPENDING OUT |
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LIST 3 THEORIES OF WEIGHT MAINTENANCE
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SET POINT THERORY
POISITIVE INCENTIVE MODEL BRAIN AND EATING |
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WHAT IS DIGESTION
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BREAKING DOWN FOOD AND ABSORBING IT CONSTITUENTS
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3 FORMS OF ENERGY
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LIPIDS FATS
AMINO ACIDS PROTEINS GLUCOSE (CARBOHYDRATES) |
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HOW IS ENERGY DELIVERED TO THE BODY
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AS LIPIDS AMINO ACIDS AND GLUCOSE
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WHERE IS ENERGY STORED
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FATS, GLYCOGEN AND PROTEINS BUT MOSTLY STORED AS FATS
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SET POINT THEORY
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THROUGH MEASUREMENT AND FEEDBACK
REQUIRES A PHYSIOLOGICAL MECHANISM TO SET EITHER FAT LEVELS OR GLUCOSE LEVELS |
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WHAT IS SET POINT
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THAT IT HAS A FEEDBACK SYSTEM THAT MAINTAINS HOMEOSTATIS TO MAINTAIN A CONSTANT INTERNAL ENVIRONMENT
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WHAT DO PEOPLE ATTRIBUTE HUNGER TO
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THE PRESENCE OF AN ENERGY DEFICIT, THEY VIEW EATING AS THE MEANS BY WHICH THE ENERGY RESOURCES OF THE BODY ARE RETURNED TO THEIR OPTIMAL LEVEL WHICH IS THE ENERGY SET POINT
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WHAT IS HUNGER
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THE MOTIVATION TO EAT
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WHAT HAPPENS AFTER A MEAL
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A PERSON'S ENERGY RESOURCES ARE ASSUMED TO BE NEAR THEIR SET POINT AND TO DECLINE THERE AFTER AS THE BODY USES ENERGY TO FUEL IT PHYSIOLOGICAL PROCESSES.
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WHAT HAPPENS EHEN THE LEVEL OF THE BODY'S ENERGY LEVEL FALLS BELOW THE SET LEVEL
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PERSON BECOMES MOTIVATED TO EAT
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FOUR PROBLEMS WITH SET POINT THEORIES
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1. EPIDEMIC OF EATING D/O
2. CONTRARY TO EVOLUTIONARY PRESSURS THAT FAVORED ENERGY STORAGE FOR SURVIVAL 3. REDUCTIONS IN BLOOD GLUCOSE OR BODY FAT DO NOT RELIABLY INDUCE EATING 4. DO NOT ACCOUNT FOR THE INFLUENCE OF EXTERNAL FACTORS ON EATING AND HUNGER |
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wHAT DOES HYPOTHECIAGEN MEAN
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THAT LOSING OR GAINING WEIGHT IS A DIFFICUT AND SOME RESEARCH SUBSTANTIATED THES HYPOTHESE GAINING IS EASIER THAN LOSING
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SET POINT THEORY FAILS TO EXPLAIN WHAT
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WHY SOME PEOPLE ARE OBSES AND WHY OBESITY IS INCREASEING SO RAPID
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WHAT IS A WEIGHT SET POINT
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A HOMEOSTATIC REGULATION FOR BODY WEIGHT A BODY THERMOSTAT THAT KEEEPS WEIGHT AT A CERTAIN WEIGHT
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WHAT IS POSITIVE INCENTIVE MODEL
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THAT EATING IS PLEASANT AND THAT PLEASURE IS AN IMPORTANT FACTOR IN EATING
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POSITIVE INCENTIVE MODEL EXPLAINS OBESITY HOW
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STATES THAT IN A SITUATION TO WHICH FOOD IS TASTY AND PLENTIFUL WHICH WORKS FOR BOTH RATS AND HUMANS
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WHAT DOES THE POSITIVE INCENTIVE MODEL SAY
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WE ARE DAWN TO EAT BY THE ANTICIPATED PLEASURE OF EATING AND WE HAVE EVOLVED TO CRAVE FOOD
IT ALSO ACCOUNTS FOR THE IMPACT OF EXTERNAL FACTORS ON EATING BEHAVIOR |
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WHAT FACTORS DETERMINE WHAT WE EAT
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WE ADAPT TO PREFENCES TO SWEET AND FATTY FOODS WHICH YEILD HIGH ENERGY AND SALTY AND SODIUM RICH
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WHAT DO WE ADAPTIVE TO AVOID EATING
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BITTER TASTING FOODS
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WHERE ARE OUR TASTE BUDS
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ON OUR TONGUES TO SWEET, SALT, SOUR, AND BITTER AND IS LEARNED THROUGH CULTURE
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LIST 3 THINGS THAT DETERMINE HOW MUCH WE EAT
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1. APPETIZER EFFECT SMALL AMOUNT OF FOOD MAY INCREASE HUNGER
2. SOCIAL INFLUENCES EAT MORE IN A GROUP 3. SENSORY SPECIFIC EAT MORE WITH A CAFETERIA DIET AND SATIETY IS LARGELY TASTE SPECIFIC |
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2 FACTORS THAT SAY HOW MUCH WE EAT
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SATIETY STOPS A MEAL, BEING FULL
SHAM EATING |
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WHAT IS THE ROLE OF BLOOD GLUCOSE LEVELS
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1. BS DROPS PRIOR TO A MEAL AS PREPARATION TO EAT BUT IS NOT A CUE TO EAT
2. DECREASE BS MAY CONTRIBUTE TO HUNGER BUT CHANGES IN BS DO NOT PREVENT HUNGER OR SATIETY |
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WHAT PART OF BRAIN INVOLVED IN EATING
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HYPOTHALAMUS
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WHAT AND WHERE IS OVEREATING
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LESIONS TO VENTO MEDIAL NUCLEI PRODUCE HYPER PHAGIA
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WHAT IS HYPER PHGIA
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OVER EATING
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WHAT AND WHERE IS STARVATION
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LESIONS TO THE LATERALL NUCLEI PRODUCE APHAGIA
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APHAGIA
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IS A COMPLETE CESSATION OF EATING OR VOLUNTARY STARVATION
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WHAT REGULATES ENERGY METABOLISM
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HYPOTHALAMUS
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WHAT LESIONS INCREASE BLOOD INSULIN
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VMH VENTROMEDIAL HYPOTHALMUS
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WHAT HAS THE RECENT RESEARCH DISCOVERED
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THAT HORMONES MAY SUGGEST HOW WEIGHT IS REGULATED AND THE HYPOTHAMUS OR AT LEAST SOME OF THE HOMONES
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ROLE OF INSULIN
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PRODUCED BY PANCREAS AND ALLOWS GLUCOSE TO BE TAKEN IN
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INSULIN DEFICIENCY CREATES WHAT
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DIABETTES
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OVERPRODUCTION OF INSULIN
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RELATED TO OBESITY
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WHERE IS LEPTIN PRODUCES
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BY FAT CELLS AND PROVIDE LONG TERM SIGNALS FOR WIGHT REGULATION
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GHRELIN
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PRODUCED IN THE STOMACH AND MAY PRODUCE HUNGER
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CCK
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PRODUCE BY THE GUT HORMONE AND MAY DECREASE APPETITE
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GUT PEPTIDES DO WHAT
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DECREASE MEAL SIZE
CHOLECYSTOKININ (cck) GLUCAGON AND SOMATOSTATIN |
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HUNGER PEPTIDES
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GHRELIN WHICH SYNTHSIZED BY THE HYPOTHALAMUS
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factor's THAT DETERMINE WHAT WE EAT
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1. LEARNED TAST PREFERENCES AND AVERSIONS
2. LEARNING TO EAT VITAMINS AND MINERALS |
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2 FACTORS THAT INFLUENCE WHEN WE EAT
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PREMEAL HUNGER
PAVLOVIAN CONDITIONG OF HUNGER |
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WHAT PLAYS A MAJOR ROLE IN DETERMING HOW MUCH WE EAT
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SATIETY MECHANISISMS
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LIST 6 FACTORS THAT INFLUENCE HOW MUCH WE EAT
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1. SATIETY SIGNALS
2. SHAM EATING 3. APPETIZER EFFECT AND SATIETY 4. SERVING SIZE AND SATIETY 5. SOICAL INFLUENCES AND SATIETY 6. SENSORY SPECIFIC SATIETY |
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WHAT IS SEROTONIN AND SATIETY
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CAUSE RATS TO BE ATTRACTED TO HIGHY PAPATABLE CAFETERIA DIETS
IT REDUCED THE AMT OF FOOD THAT WAS COSNUMED RATHER REDUCING THE NUMBER OF MEALS IT WAS ASSOCIATED WITH A SHIFT IN FOOD PREFERENCES AWAY FROM FATTY FOODS |
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SEROTONIN AGONISTS
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USED TO COMBAT OBESITY
TO REDUCE HUNGER AND EATING AND BODY WEIGHT UNDER SOME CONDITIONS |
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WHY DO SOME PEOPLE BECOME OBSE AND OTHERS DON'T
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THOSE WHO ARE OBSES ARE THOSE WHOSE ENERGY INTAKE HAS EXCEEDED THEIR ENERGY OUTPUT
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KEY TO PERMANT WEIGHT LOST
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LIFE STYLE CHANGE
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